June 15th Fields & Flavors

In Defense of Gathering

The word “gather” gets a bad rap these days. Somehow it went from earnest call-in to clichéd word art in the blink of an eye. But the desire to feel part of a larger community is one of our most beautiful human impulses, and, psychologists agree, a cornerstone of a joyful life. An invitation to gather calls us to savor—gathering our proverbial rosebuds as life’s seasons fly by—and to connect—bringing together isolated individuals to form a group united by one purpose: to enjoy each other’s company.

So, forgive us if we admit that Winvian’s Fields & Flavors supper series revels in the notion of gathering. It connects friends, family, and complete strangers for a meal that is as unique as its participants—a different experience every time. Nothing makes us happier than watching guests come together around a community table to share the epicurean delights of a seasonal harvest.

Local, Novel, Memorable

Local produce and local community make each Fields & Flavors an experience like no other. We love drawing from our own on-site gardens, with foods hand-selected by Chef Eddy, but it’s also important to us to collaborate with other area growers who share our mission of sustainably delicious food that reflects not only the season, but the precise moment in time. That moment in time can never be replicated, thus each Fields & Flavors is a one-off experience, a memory shared by participants that can’t be recreated or mass-produced. This sense of novelty fuels romance and connection because experiences that feel new and unexpected draw us closer, even when we are with people we have known for years.

A Setting to Savor

Held in the historic Gordon Brown House, Fields & Flavors opens at 12:30, with guests receiving their choice of cocktail or mocktail as a welcome drink. Using her signature flourishes, fresh accoutrements harvested on-site, Bar Manager Christina Kamenos is already planning seasonal drinks as beautiful as they are refreshing.

Sample colorful produce and rich dipping options at a crudité station, before accompanying Chef Eddy on a garden tour, weather permitting. Here you will learn about some of the foods you are about to enjoy, as well as having a chance to ask questions about Winvian’s best practices for growing seasonal ingredients for year-round use. 

At 1:30, guests will return to the Gordon Brown House for a four-course meal featuring seasonal selections from the Winvian gardens along with offerings from local purveyors. Each course will include both a red and white wine pairing chosen by sommelier Stefano Middei. Please let us know in advance if you prefer a non-alcoholic option.

If you have dined with us in the Gordon Brown House before, then you already know that the space is characterized by rich textures and warm wood finishes. Natural light streams through many windows, drawing outdoor beauty inside. In keeping with the setting, our Fields & Flavors tablescape is elegantly rustic. The crisp linens and fine serving dishes you’ve come to expect adorn tables that could have been carved over a century ago by artisans skilled at crafting beautiful objects with calloused hands. This is the perfect backdrop for a meal that celebrates the labor of growing organic food in ever-changing Connecticut weather, and the artistry of transforming simple ingredients into world-class luxury fare.

Fields, Flavors & Fathers

Our next Fields & Flavors happens to fall on Father’s Day. What better day to celebrate labor and love by bringing together family, friends, and new faces? If mothers are often treated as the “main course” of family connection, we might think of fathers as the well-worn and solid table, providing a place to gather and helping to make the feast possible with their support.

Whether you choose to treat this as an opportunity to celebrate the dads in your life, or whether you simply want to relax with friends or indulge in a romantic mid-day meal, Fields & Flavors offers a uniquely perfect way to gather and belong. You will enjoy the magic of unexpected pairings—culinary and conversational, and the way that novelty breaks with the familiar, cementing connection through new experiences and shared memories.